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Antimicrobial activity of malic acid against Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in apple, pear and melon juices.

Author(s) : RAYBAUDI-MASSILIA R. M., MOSQUEDA-MELGAR J., MARTÍN-BELLOSO O.

Type of article: Article

Summary

Minimal inhibitory (MIC) and minimal bactericidal (MBC) concentrations of malic acid against Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 inoculated in apple, pear and melon juices stored at 5, 20 and 35°C were evaluated. MICs and MBCs against L. monocytogenes, S. Enteritidis and E. coli O157:H7 were significantly affected by storage temperature, juice characteristics and type of microorganism. Malic acid was more effective at 35 and 20°C than at 5°C in all studied fruit juices. E. coli O157:H7 was more resistant to malic acid than S. Enteritidis and L. monocytogenes. Apple, pear and melon juices without malic acid were inhibitory to E. coli O157:H7, S. Enteritidis and L. monocytogenes at 5°C, whereas, MBCs of 1.5% (v/v) of malic acid in apple and pear juices, and 2% (v/v) in melon juice at 5°C were needed to reduce E. coli O157:H7, those concentrations being higher than those required to reduce S. Enteritidis and L. monocytogenes in those fruit juices. In addition, concentrations of 2, 2.5 and 2.5% (v/v) of malic acid added to apple, pear and melon juices, respectively, were required to inactivate the three pathogens by more than 5 log cycles after 24 h of storage at 5°C. Transmission electron microscopy showed that malic acid produced damage in the cell cytoplasm of pathogens without apparent changes in the cell membrane. [Reprinted with permission from Elsevier. Copyright, 2008].

Details

  • Original title: Antimicrobial activity of malic acid against Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in apple, pear and melon juices.
  • Record ID : 2009-0252
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 20 - n. 2
  • Publication date: 2009/02

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